Hoppin' John's Cousin Recipe

Photo: José Picayo; Styling: Jocelyne Beaudoin

Traditionally, Hoppin' John is served in the South at New Year's because the black-eyed peas represent coins—they're meant to herald prosperity in the coming year. Our version, with all its veggies, is a fresher, healthier update. This side dish can be made a day ahead and is, in fact, better after the flavors have had a chance to meld.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 112

Fat 2.6 g

Satfat 0.6 g

Monofat 0.9 g

Polyfat 0.2 g

Protein 4.2 g

Carbohydrate 18.1 g

Fiber 2.7 g

Cholesterol 11 mg

Iron 1.4 mg

Sodium 294 mg

Calcium 45 mg

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Ingredients

1 cup dried black-eyed peas

2 teaspoons olive oil

1 cup chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

3 garlic cloves, minced

1 jalapeño pepper, seeded and minced

1/2 teaspoon paprika

1/2 teaspoon ground cumin

2 cups water, divided

1 1/2 cups fat-free, lower-sodium chicken broth

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce (such as Tabasco)

3 ounces andouille sausage, cut into 1/4-inch cubes

1 (14.5-ounce) can diced tomatoes, drained

1 bay leaf

1 cup water

1/2 cup uncooked long-grain rice

1/4 cup thinly sliced green onions (optional)

Preparation

1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.

3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.

Liza Schoenfein,

December 2010